Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Life Changing Blackout Chocolate Paleo Cake


  • Author: Ansley Beutler
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Diet: Gluten Free

Description

If you've been on the hunt for THE perfect paleo chocolate cake, look no further.  This cake has double the chocolate with a rich and moist cake and layers of decadent chocolate ganache-style icing.  It's perfect for any gathering, birthday, or even just because!


Ingredients

Scale

*For the Icing

  • 1 13-oz can coconut cream
  • 1 1/2 cup dark chocolate

For the Cake

  • 1 13-oz can full-fat coconut milk
  • 2 Tbsp apple cider vinegar
  • 4 eggs, room temperature
  • 1 1/2 cup coconut sugar
  • 1/3 cup coconut oil, melted and cooled
  • 1/2 Tbsp vanilla extract
  • 3 cups almond flour
  • 1 cup tapioca flour
  • 1 cup cacao powder
  • 3 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 cup hot coffee**

Instructions

For the Icing

*Make the icing first as it requires a little bit of time to set in the fridge.

  1. Heat the coconut cream and chocolate in a skillet over low heat.  Stir occasionally until the chocolate is melted and the consistency is smooth
  2. Pour into a mixing bowl, wrap with cling wrap, and place in fridge to set for at least 3 hours.  By the time you bake the cake and it cools, the icing will be ready!
  3. When ready to ice, mix the icing with a hand mixer to achieve a spreadable consistency

For the Cake

  1. Preheat oven to 350F.  In a bowl, add the coconut milk and apple cider vinegar and set aside
  2. In a large mixing bowl or in the bowl of a stand mixer, beat the eggs and coconut sugar until the sugar is well mixed (about 2 - 3 minutes on medium-high speed).  Add the coconut oil, vanilla, coconut milk and apple cider mixture and continue to beat well
  3. Slowly fold in the almond flour, tapioca flour, cacao powder, baking powder, and baking soda until no flour clumps remain.  Lastly, pour in the hot coffee and mix well
  4. Pour the batter into 3 6-inch cake pans lined with parchment paper or greased with oil.  Bake for 25 - 30 minutes until a tooth pick can be inserted in the middle and come out clean.  Let cool before icing

To Assemble

  1. To assemble, place one of your cake layers down on a cake stand and top with a a large scoop of icing (remember to beat the icing with a hand mixer after you take it out of the fridge).  Spread the icing across the cake evenly.  Repeat with the other 2 layers.
  2. Do a "crumb coat" around the sides and top of the cake.  This is simply a really thin layer of icing that is used to set the crumbs in place.  Place the cake in the fridge or freezer for about 20 minutes to set the crumb coat.
  3. After the crumb coat is set, ice the cake with the remaining icing, top with desired toppings, and enjoy!
  4. To store, place in an air-tight container in the fridge.  You can leave this cake out on the counter but the icing will soften so I recommend the fridge to ensure the best texture

Notes

*Note : I recommend preparing the icing before the cake as the icing needs to set in the fridge for a little while.

**Note : The hot coffee with not make the cake taste like coffee.  It is used to deepen the chocolate flavor.  You can swap this out for 1 cup hot water + 1 tsp instant coffee if desired

  • Category: Cake
  • Method: Bake
  • Cuisine: American

Keywords: Paleo Chocolate Cake, Gluten-free Cake, Healthy Cake, Paleo, Gluten-free